Ven Pongal, Brinjal Gotsu and Coconut Chutney

Ingredients

• 250 g Brinjal (small, purple variety preferred, chopped)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (roughly chopped)
• 2 pcs Green Chili (slit lengthwise)
• 1 tbsp Tamarind Pulp (extracted from a small lemon-sized ball)
• 1 tsp Jaggery Powder (adjust to taste)
• 1.5 tsp Sambar Powder
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 0.25 tsp Asafoetida
• 10 pcs Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)
• 0.5 cup Water (for pressure cooking)
• 1 cup Warm Water (for soaking tamarind)

Instructions

1. 1

   Prepare Tamarind & Vegetables

   • Soak a small lemon-sized ball of tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the thick pulp (about 1 tbsp). Discard the solids.
   • Wash and chop the brinjals and tomato into rough chunks.
2. 2

   Pressure Cook Vegetables

   • In a pressure cooker, combine the chopped brinjal, tomato, turmeric powder, and 1/2 cup of water.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or until the vegetables are completely soft.
   • Allow the pressure to release naturally. Open the cooker and use a potato masher or the back of a ladle to mash the cooked vegetables into a coarse pulp.
3. 3

   Prepare the Tempering (Tadka)

   • Heat sesame oil in a kadai or pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn golden brown.
   • Add the curry leaves, slit green chilies, and asafoetida. Sauté for 30 seconds until fragrant.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3